Food photography is more than capturing a plate—it’s about telling the story of flavors, textures, and craftsmanship. Being of French origin, I’ve always appreciated the importance of quality ingredients. Whether it’s the vibrant sheen of fresh produce, the marbled perfection of a steak, or the golden crust of a baguette, the foundation of any great dish lies in its components. My pictures aim to highlight this connection: the rich colors of seasonal fruits, the delicate layers of a mille-feuille, or the steam rising from a freshly prepared soup. It’s not just about presentation but the feeling food evokes—comfort, indulgence, or celebration. Whether it’s a Michelin-starred meal or a simple picnic spread, every dish has its own charm when seen through the lens.
Eating soba at Ouchijuku is a unique experience, especially their specialty, leek soba. Instead of chopsticks, you’re given a whole leek to use as both a utensil and a flavor enhancer—an unusual but fun twist! The noodles are perfectly cooked, and the broth is rich and comforting. It’s a delicious meal that perfectly matches the…
Chazuke (茶漬け, ちゃづけ) or ochazuke (お茶漬け) is a humble Japanese comfort food that involves pouring hot liquid—usually tea, dashi, or soup—over cooked rice and adding toppings like pickles, salmon, or seaweed. While some might dismiss it as a simple, even “lousy” dish, it’s undeniably satisfying in its simplicity. This version with mentaiko (spicy cod roe)…
A perfect trio: wine, cheese, and saucisson. Whether it’s a casual evening or a full-blown gathering, this classic combination never fails. A good red or even a crisp white, paired with creamy or sharp cheeses and the savory richness of saucisson, makes for a simple yet indulgent experience. Add a baguette, and you’re set for…
With the cold weather settling back in Tokyo, it’s the perfect time to enjoy some warm and comforting oden! This classic Japanese dish, with its simmered daikon, eggs, fish cakes, and more, soaking up all the rich flavors of the broth, is a winter staple that never fails to satisfy. A cozy bowl to keep…
Whoever said you can’t find good meat in Japan clearly hasn’t tried the brisket and pulled pork in Omotesando. The brisket is tender and flavorful, while the pulled pork is rich, juicy, and packed with smoky goodness. Proof that Japan’s culinary scene knows no limits—meat lovers, take note!
Sushi in the making by the master—an art form in motion. Each precise movement, from slicing the fish to shaping the rice, showcases years of skill and dedication. Watching the master craft each piece is as satisfying as tasting the sushi itself. A true culinary performance! Clicking the images will take you to Shutterstock if…
Last evening in Kaoshiung, Taiwan: enjoying local beverages – Taiwan Beer ! Taiwan Beer is an iconic beverage from Taiwan, produced by the Taiwan Tobacco and Liquor Corporation (TTL). Introduced in 1946, it has become a symbol of Taiwan’s beer culture and is beloved for its refreshing and approachable taste. One of its standout features…
Tried a unique Taiwanese delicacy in Kaohsiung: snake soup, snake meat, and grilled snake skin. Surprisingly, it was actually good—flavorful and tender, with a texture that didn’t feel as exotic as you might think. As for the supposed “effects” (you know, the pants area), I didn’t notice a thing. Two possible explanations: either I’m already…
Time for a delicious curry at my favorite Thai restaurant. There’s something about the balance of sweet, spicy, and creamy in Thai curry that I find irresistible—somehow, I even prefer it to Indian curry. Maybe it’s the addition of coconut milk or the fresh herbs, but it always hits the spot perfectly.
